Pumpkin crepes are topped with cinnamon and pumpkin beer-stewed apples and a milk chocolate drizzle!

Yield: 18 crepes

Ingredients

For the pumpkin crepes:

2 cups milk

2 tbsp butter

2 eggs

½ cup pumpkin puree

1 tsp vanilla

1½ cups flour

1 tbsp sugar

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

For the filling:

1 tbsp butter

1 honey crisp apple, peeled and diced

¼ cup brown sugar

½ cup pumpkin ale (I used Captain Lawrence Brewing Company)

½ tsp cinnamon

1 (5.3 oz) Divine Milk Chocolate bar

Instructions

For the crepes, in a small saucepan over medium-low heat, warm the milk and butter until the butter is melted. While the milk is warming, whisk together the eggs, pumpkin, and vanilla. Stir the warm milk in the pumpkin mix, slowly.

In a separate bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Stir the wet ingredients into the dry ingredients, whisking until totally smooth.

Cook the crepes on a crepe pan on the stove (1/3 cup batter at a time) or use this fabulous electric crepe maker .

When all the crepes are done, make the filling. In a small saucepan, saute the apple with the butter, brown sugar, pumpkin ale, and cinnamon, simmering until the beer has reduced to a thick sauce.

Melt the chocolate bar in a microwave safe bowl in 30 second intervals, stirring after each.

Fold the crepes into quarters and served topped with the apples and drizzled with the chocolate.

Notes

Crepe recipe adapted from Take A Megabite. Filling is an Eats Well With Others Original Recipe.

90 Responses to Pumpkin Crepes with Beer and Cinnamon Apples and a Chocolate Drizzle #divineinnyc

Oh my gosh those are gorgeous! You have seriously outdone yourself today! I was just musing yesterday on whether I needed a limited use gadget in my kitchen and now you’ve gone and posted about an electric crepe maker!

Woah, are you saying it’s not normal to crack a beer open at 11? That’s basically lunch time, so I feel like it’s practically expected. Especially because you shared your beer with those apples, and they sound so amazingly delicious.

These look amazing. Although drooling over the pictures may have killed my resolve to not go down to the faculty room and get a chocolate croissant… If I can’t have crepes with chocolate, I might as well have a croissant, right?

These crepes are breakfast this Sunday. I’m Canadian and this is our Thanksgiving weekend. I think these qualify as the perfect Thanksgiving breakfast. Yummy and hearty enough to fill you up until the turkey! Thanks!

Holy perfection! I’ve never wanted to reach through my screen so bad! There is a little coffee shop near us that makes the most incredible crepes, though I’m quite sure these beer and cinnamon covered crepes would put all of theirs to shame!!!

You did an awesome job on these crepes, Joanne! Way to go. In my crepe making experience, the first few always stick but then they’re usually good after that. This flavor combo sound amazing and perfect for fall

This recipe (and your photos) is absolutely amazing, Joanne! I have been craving pumpkin crepes for a while but assumed I’d have to just make a pumpkin filling, I didn’t know could make the crepes themselves with pumpkin! And those apples just take everything over the top!

I LOVE everything you make! Kudos to you for pulling off the crepes! And not just any crepes, the most delicious crepes of all time. (I can tell from the recipe and pictures), You’ve given me the courage to try making them on my own.

(Also, I love the fact that you cracked a beer open at 11 AM. Sometimes you just gotta do what you gotta do).

My mother was very good at making crepes and she had the ultimate cast iron crepe pan with a wooden red handle. I remember it well. It weighed a tonne. I don’t know what she did with it but I think she threw it out! How could she! I would have loved it. As I don’t have a crepe pan I haven’t made crepes but I think it’s time I got over my mother’s crime and went and sourced my very own pan because these look very, very good xx

These look totally delicious!!! Those apples are mouth watering! I have never made crepes. I’ve always been a little intimidated to try them. After seeing this recipe I might give it a go. They look so good. Better than any I have ever seen in a restaurant! ? xx

Sounds amazing – pumpkin ale sounds amazing and even better with apples – though I was surprised it was called filling as it doesn’t sound like you fill the crepes – but I guess you could just roll them around the filling and that would be amazing too – by this comment you may notice I am no whiz with crepes – I made some savoury ones years ago and they worked but they are not a regular fixture in my house

[…] Pumpkin Crepes with Beer and Cinnamon Apples – Joanne @ Eats Well With Others OK, this one may sound a bit indulgent but Joanne uses pretty wholesome ingredients in her recipes and doubles up on the fruit & veggies in this one! […]

omg, seriously? this looks amazing. i made a savory mushroom crepe cake a few years back which came out amazing but haven’t tried again since. the pan i used was key- but it has since gotten replaced, so i’m a little scared!

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Oh my, Joanne, I just saw this in the quick link bar on the side… I had to click right away!
And how funny, how the world is full with coincidences – I just happen to dread making crepes, I have just posted a french toast recipe with stewed apples (and booze!) and I just so happens that I broke open a bottle of WHISKEY at 11am that time. In my defense, it was already late enough in Australia ahaha! Poor Aussies, they can’t get away with this excuse when it comes to booze drinking I loved this recipe, and I would love to try some crepes – even though I am afraid of such batter scenario too – like this!